Zhongzheng District, Taipei City｜Jiangsu Lao Yiji Shaobing

Charcoal. Bichotan. Tan. In as many languages you can call charcoal, in it lies the subtile flavor of the wood used to make it. It is unfortunate for some of the other reviews. Mike was crisp on the outside, soft and fluffy on the inside with just the right amount of scallions and salt. It was not nearly as dark as some of these pictures. Keep in mind, charcoal cooking and baking is a delicate balance of the hydration of the dough, the humidity in the air, and the temperature of the baking vessel... Too much air and it's too hot. Too little air and it doesn't cook properly. I doubt my experience will be exactly the same as next time, but I accept that like the seasons change, so will the flavors and textures.

The scallion bread baked from the traditional charcoal oven is as good as the Le Greniera Pain, Montmartre, Paris or the Tartin's country loaf, San Francisco. There are other shops in Taipei serving the same item however none of them can produce as good, not even close.

My wife and I found a lot of biscuits and soymilk shops. The biscuits here are better than those in Fuhang. Everything is delicious. The outer skin is crispy and the inner layer is rosin.